Creme fraiche, even made with pasteurized cream, can be unpredictable and finicky. Leave it to ferment somewhere that’s too warm or cool, or use cream with too low a fat content, and the process ...

Bake for 6 to 8 minutes, rotating after 3 minutes, until the tuiles are dark golden brown around the edges and golden in the center. They will not brown evenly. Watch carefully during the final ...

What's different about creme fraiche is its higher butterfat content of about 30 percent, versus sour cream at 18-20 percent. Creme fraiche is rich in flavor, and it also has a slightly tangy taste.

Makes four Servings • 6 ears fresh corn, shucked • 1 to 1 ¼ cups crème fraiche • OR about 2/3 cup heavy cream plus 2/3 cup sour cream (see note) • 2 to 2 ½ tablespoons fresh lime juice ...

In a Dutch oven, heat the oil until shimmering. Add the fennel, onion, fennel seeds and a pinch of salt, then cook, stirring, until the vegetables are lightly browned. Stir in the corn and 1 cup ...

Combine creme fraiche, horseradish, lemon juice and a pinch of salt in a bowl. Set aside. Heat butter in a skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet and ...

Using a very sharp knife dipped in warm water, first cut the 8x8 panna cotta into 1-inch strips, then cut once across the strips to cut all the strips in half. This should yield approximately ...

Mary's mini apple cake recipe could be served warm as a dinner party dessert or cold as a delicious picnic treat. Equipment and preparation: for this recipe you will need six 7cm/2¾in cooking rings.

You can use buttermilk to make a kind of crème fraîche: just add a tablespoon to 250ml of cream and leave until thick and creamy at roughly room temperature for about 24 hours.